This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A hearty Irish staple that can tell your fortune.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

In Catalonia, the fortified wine has its own weekend ritual.

This heavenly custard was born from the leftovers of sherry winemaking.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

A now-archaic Scottish breakfast paved the way for this popular dessert.

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

Pressed from frozen grapes, this prized wine was a sweet accident.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.